Sticky Orange Sesame Cauliflower

Servings

Cauliflower steaks have nothing on this recipe for sticky orange sesame cauliflower. It has all the flavor of your favorite Chinese takeout, only it’s plant-based. The secret is the smooth as silk sesame seed oil that makes it so luxurious, you won’t even miss the meat.

Ingredients

1 head cauliflower

1 cup soy milk

1 tablespoon lemon juice

1 ½ cups panko bread crumbs

⅓ cup flour

½ cup Extra Virgin Sesame Seed Oil, Organic

3 garlic cloves, minced

2 teaspoons ginger, minced

½ teaspoon ground cayenne

1 tablespoon orange zest

¾ cup orange juice

2 tablespoons soy sauce

½ teaspoon salt

2 tablespoons rice wine vinegar

2 tablespoons sugar

2 teaspoons cornstarch

2 tablespoons water

1 tablespoon toasted sesame seeds

1 tablespoon green onion, chopped

Directions

For the cauliflower, cut into bite-sized florets. Wash and thoroughly dry. In a medium bowl, combine soy milk and lemon juice, and let sit for at least 1 minute. In another bowl, combine panko bread crumbs with flour. Dredge cauliflower in wet mixture and then in panko flour mixture.
In a medium pan over medium heat, warm oil. In batches, fry cauliflower for 10 minutes, turning every minute or so, until golden and crispy. Transfer to a bowl.
For the sesame sauce, in a medium pan over medium heat, warm oil. Add garlic and ginger, and sauté 1 minute. Add cayenne, orange zest, orange juice, soy sauce, salt, vinegar, and sugar.
In a small bowl, combine cornstarch and water. Add to pot. Bring to a boil, reduce heat to low, and simmer 4 minutes or until thickened.
Pour sauce over cauliflower and toss to coat. Top with sesame seeds and green onions. Serve immediately.